Directions

To Make

1. Mix Shaoxing wine with squid tentacles and let it sit for 5 minutes.
2. Blanch squid tentacles in boiling water for 30-40 seconds and strain. Set aside.
3. Heat up a wok with 1tbsp of oil and sauté garlic and dried chillies for 1 minute.
4. Add in blanched squid tentacles. Fry for 1 minute and stir in light soy sauce and oyster sauce.
5. Add in cumin powder and chopped coriander. Stir until well combined and fragrant.
6. Serve hot.